In the bowl of a stand mixer, fitted with the dough hook, combine one-quarter of a cup of warm water, one envelope of yeast and two tablespoons of sugar. Allow the mixture to stand for five minutes.
Add one cup of Bisquick, one-half cup of buttermilk and two tablespoons of melted butter. Beat until blended.
Add the remaining cup of Bisquick and beat on high speed for two minutes or until the dough forms a soft ball. If the dough is too sticky, add another one-quarter of a cup of Bisquick.
Lightly flour a work surface with Bisquick, and place the dough onto it. Knead with the heel of your hand for approximately five minutes. Transfer the dough into a greased bowl and cover with a clean towel. Set the bowl aside for one hour, or until the dough has doubled in size.
Grease a round pan with butter.
Divide the dough into twelve equal pieces and roll each one into a ball. Place them into the prepared pan, cover once again, and let rise for an additional thirty minutes.
Preheat the oven to three hundred and fifty degrees.
Uncover the rolls and bake for twenty minutes or until golden brown.
Remove the rolls from the oven and brush with melted butter.